Description
Homemade funfetti cheesecake delights guests with creamy layers of nostalgic celebration. Colorful sprinkles and silky vanilla frosting create a memorable dessert you’ll crave for special occasions.
Ingredients
Scale
- 3 (8 oz) packages cream cheese, softened
- 3 large eggs, lightly beaten
- 2 cups heavy cream, cold
- 1½ cups graham crackers, finely crushed
- 1 cup sugar
- 1 cup confectioner’s sugar
- ½ cup butter, melted
- ¼ cup milk
- 2 tbsps flour
- 2 tbsps sprinkles (not nonpareils)
- 1½ tsp vanilla extract
- 1 tsp vanilla extract
Instructions
- Craft a sturdy foundation by mixing pulverized graham crackers, sugar, and melted butter. Press this mixture firmly across the bottom and slightly up the sides of a 9-inch springform pan.
- Wrap the exterior of the springform pan meticulously with heavy-duty aluminum foil, creating a waterproof barrier to prevent moisture infiltration during baking.
- Utilize a stand mixer to blend cream cheese, flour, sugar, vanilla extract, and milk until smooth and homogeneous. Gently fold in eggs and colorful sprinkles, maintaining a delicate mixture.
- Transfer the cheesecake batter into the prepared crust, ensuring an even distribution. Position the springform pan inside a larger roasting pan and create a water bath by pouring hot water halfway up the pan’s exterior.
- Bake at 375°F for 40-50 minutes, monitoring until edges stabilize but the center retains a gentle wobble when nudged. The water bath ensures uniform, gentle heat distribution.
- After baking, switch off the oven and allow the cheesecake to rest inside for one hour, promoting gradual cooling and preventing surface cracking.
- Remove the cheesecake from the oven and cool on a wire rack for an additional 30 minutes at room temperature.
- Refrigerate the cheesecake for a minimum of 6 hours, allowing it to set completely and develop optimal flavor complexity.
- Prepare the whipped vanilla icing by chilling the stand mixer bowl and whisk attachment in the freezer for 15 minutes to enhance whipping potential.
- Whip heavy cream until soft peaks emerge, then incorporate confectioner’s sugar and vanilla extract. Continue whipping until the icing reaches a luxurious, thick consistency.
- Transfer the whipped icing into a piping bag and elegantly decorate the chilled cheesecake. Slice and serve immediately to enjoy maximum freshness and visual appeal.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture when mixing.
- Use a water bath technique to prevent cracks and ensure even baking by creating a gentle, moist cooking environment.
- Avoid overmixing the batter to maintain a light, delicate cheesecake consistency and prevent air bubbles.
- Chill the cheesecake for at least 6 hours to allow flavors to develop and achieve the perfect firm yet creamy texture.
- For a gluten-free version, substitute graham crackers with gluten-free cookie crumbs or almond flour.
- Create a colorful surface by adding extra sprinkles on top of the whipped vanilla icing for a more festive look.
- Prevent icing from deflating by keeping all ingredients and equipment cold during preparation.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410 kcal
- Sugar: 33 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 90 mg